Which recipe that your mom made do you make time and time again?!
For me, it used to be her lasagna, but lately I'm falling back on the chicken curry (I don't know where she got it, but it's delish) and the beef stroganoff from Joy of Cooking!.
OMG!. I made the stroganoff tonight and I want to lick the pan!. It must have been wonderful to use so much sour cream back in the day, without repercussions!. I don't skimp!. *blush*
Anyone!?Www@FoodAQ@Com
OMG!. I made the stroganoff tonight and I want to lick the pan!. It must have been wonderful to use so much sour cream back in the day, without repercussions!. I don't skimp!. *blush*
Anyone!?Www@FoodAQ@Com
Answers:
This made me smile- My Mom was an avid cook and cookbook fan- and as she passed from breast cancer, had some time before she died to prepare us- one of the thing she snuck in there was to place favorite hand written recipes, photos, family letters, postcards, and clippings in between the pages of the Joy Of Cooking in her kitchen!.!.!.!. she knew we all would reach for it again and again!.!.!.!. some of her favorites;
Old-Fashioned Baked Custard
4 to 6 eggs*
1/2 cup sugar**
2 teaspoons pure vanilla extract
1/4 teaspoon salt, optional
3 cups skim or low-fat milk, heated until very hot
Ground nutmeg or ground cinnamon for garnish, optional
* The amount of eggs used can vary according to your needs!. When I make the custard for dessert, I usually use 4 eggs!. When making for breakfast, I increase the recipe to 6 eggs!.
Preheat oven to 350 degrees F!. Adjust oven rack to center position!. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a large baking dish!. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom!.
In a large bowl, beat eggs slightly; add sugar, vanilla extract, and salt and beat until dissolved!. Mix in hot milk until blended!. Pour egg mixture into prepared custard cups!. Sprinkle with nutmeg or cinnamon!.
Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups!.
Bake 25 to 30 minutes or until set around the edges but still loose in the center!. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly!. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven!. Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature!. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days!.
Ingredients
10 pc CHICKEN
10 PILLSBURY COUNTRY BISCUITS (canned)
29oz CANNED PEACHES IN LIGHT SYRUP
SALT AND PEPPER TO TASTE
3 tbs BUTTER
Cooking Instructions
Preheat oven to 400
Grease a 9in by 13in deep baking pan!.(Works best with butter) Place chicken in pan!.
Cover chicken with butter and salt and pepper to taste!. Cook for 20 mins then flip the chicken and butter and salt and pepper to taste!.
Flip again in 20 mins!. open can of peaches and pour the syrup and peaches over the chicken!. Cook for 10 mins!.
Remove the pan from the oven put all the peaches on top of the chicken and then open the biscuits place the biscuits in the peach syrup next to the chicken!. Replace pan back in the oven for 10 mins!.
Remove pan from oven once the biscuits are golden brown!.
Steamed Asparagus
1/4 cup granulated sugar
1 pound asparagus, trimmed
1 quart water, boiling
2 tablespoons butter
Salt and pepper to taste
Heat heavy sauce pan over high heat!. Add sugar; stirring until sugar melts!.
Add asparagus and boiling water!. Cover pan; boil hard for 5 minutes!. Drain; plunge asparagus into ice water!.
In large saucepan melt butter; add asparagus; stir until well coated and heated through!. Season to taste!.Www@FoodAQ@Com
Old-Fashioned Baked Custard
4 to 6 eggs*
1/2 cup sugar**
2 teaspoons pure vanilla extract
1/4 teaspoon salt, optional
3 cups skim or low-fat milk, heated until very hot
Ground nutmeg or ground cinnamon for garnish, optional
* The amount of eggs used can vary according to your needs!. When I make the custard for dessert, I usually use 4 eggs!. When making for breakfast, I increase the recipe to 6 eggs!.
Preheat oven to 350 degrees F!. Adjust oven rack to center position!. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a large baking dish!. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom!.
In a large bowl, beat eggs slightly; add sugar, vanilla extract, and salt and beat until dissolved!. Mix in hot milk until blended!. Pour egg mixture into prepared custard cups!. Sprinkle with nutmeg or cinnamon!.
Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups!.
Bake 25 to 30 minutes or until set around the edges but still loose in the center!. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly!. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven!. Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature!. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days!.
Ingredients
10 pc CHICKEN
10 PILLSBURY COUNTRY BISCUITS (canned)
29oz CANNED PEACHES IN LIGHT SYRUP
SALT AND PEPPER TO TASTE
3 tbs BUTTER
Cooking Instructions
Preheat oven to 400
Grease a 9in by 13in deep baking pan!.(Works best with butter) Place chicken in pan!.
Cover chicken with butter and salt and pepper to taste!. Cook for 20 mins then flip the chicken and butter and salt and pepper to taste!.
Flip again in 20 mins!. open can of peaches and pour the syrup and peaches over the chicken!. Cook for 10 mins!.
Remove the pan from the oven put all the peaches on top of the chicken and then open the biscuits place the biscuits in the peach syrup next to the chicken!. Replace pan back in the oven for 10 mins!.
Remove pan from oven once the biscuits are golden brown!.
Steamed Asparagus
1/4 cup granulated sugar
1 pound asparagus, trimmed
1 quart water, boiling
2 tablespoons butter
Salt and pepper to taste
Heat heavy sauce pan over high heat!. Add sugar; stirring until sugar melts!.
Add asparagus and boiling water!. Cover pan; boil hard for 5 minutes!. Drain; plunge asparagus into ice water!.
In large saucepan melt butter; add asparagus; stir until well coated and heated through!. Season to taste!.Www@FoodAQ@Com
My mama's bbq ribs and rice! SOOOOOOO Good!!!Www@FoodAQ@Com
Yeah!.!.!. about that!.!.!.
The only thing I can make successfully is!.!.!. Cereal!.!.!. And even then only half the time!.!.!.Www@FoodAQ@Com
The only thing I can make successfully is!.!.!. Cereal!.!.!. And even then only half the time!.!.!.Www@FoodAQ@Com
menudo !
mole !
m&m'sWww@FoodAQ@Com
mole !
m&m'sWww@FoodAQ@Com
My moms nachos! Simple and easy, but so good!Www@FoodAQ@Com
My mom made oven poached chicken!.!.!.canned string beans!.!.!.jarred gravy!.!.!.!.and really good mashed potatoes ever night!.!.!.so the only thing i take from her are the taters!.!.!.we are irish!.!.!.otherwise nothing!.!.!.i cook from scratchWww@FoodAQ@Com
My mother was German and made slaw often!. I still use her recipe!. I am probably one of the only strange people who grew up eating warm potato salad!. I still have trouble gagging the cold stuff down!. Mom made vats of kraut and canned it!. I gues its only good if you let it sit in a vat for a week and get rotten!.
We were a wierd kind of family I guess because we ate slaw, saurkraut and all kinds of rotten crap!. I guess we thought everyone did it!. No TV dinners at our house!.Www@FoodAQ@Com
We were a wierd kind of family I guess because we ate slaw, saurkraut and all kinds of rotten crap!. I guess we thought everyone did it!. No TV dinners at our house!.Www@FoodAQ@Com
My moms potato salad is the best!.We have seriously thought about selling the dressing!.OMG sooo good!.Www@FoodAQ@Com
ok well im only like 14 (i luv to cook)and when my mom leaves and has to go out of town i make grilled lemon pepper chicken on the george formen grill its so light and fit i luv it and i also end up cooking alot is her homemade mac and cheese that she bakes!.Www@FoodAQ@Com
Ok this will sound silly!.!.!. but my mom wasnt much of a cook, however her and I created a great memory with my Easy Bake Oven, Taco Flavored Doritos and Sliced Cheddar Cheese!. Its amazing how that light bulb would melt the cheese over the chips!.!. Nachos!! LOL I think the memory of it was the best!.!.!. ahhh the 70's!Www@FoodAQ@Com
ummmmmmmmmmm good!
Whipped Cream Frosting
COOK UNTIL THICK:
1 cup milk
4 TBLS!. Flour
set aside to cool
BEAT:
Together…!.3 minutes
? cup margarine
? cup shortening (Crisco…NOT cooking oil)
ADD:
1 cup sugar
(1/4 cup at a time, beat thorouhly)
1 tsp!. Vanilla
ADD :
Gradually add flour & milk mixture
BEAT:
Until the consistency of
Whipped Cream
? Ritzy (Mock) Apple Pie
The classic pie, featuring Ritz crackers baked in a golden crust,
is perfect for the holidays!.
Pastry for two-crust 9-inch pie
36 RITZ Crackers
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1!. Roll out half the pastry and line a 9-inch pie plate!. Place
cracker crumbs in prepared crust; set aside!.
2!. Heat water, sugar and cream of tartar to a boil in saucepan
over high heat; simmer for 15 minutes!. Add lemon juice and peel;
cool!.
3!. Pour syrup over cracker crumbs!. Dot with margarine or butter;
sprinkle with cinnamon!. Roll out remaining pastry; place over pie!.
Trim, seal and flute edges!. Slit top crust to allow steam to escape!.
4!. Bake at 425 F for 30 to 35 minutes or until crust is crisp
and golden!. Cool completely!.Www@FoodAQ@Com
Whipped Cream Frosting
COOK UNTIL THICK:
1 cup milk
4 TBLS!. Flour
set aside to cool
BEAT:
Together…!.3 minutes
? cup margarine
? cup shortening (Crisco…NOT cooking oil)
ADD:
1 cup sugar
(1/4 cup at a time, beat thorouhly)
1 tsp!. Vanilla
ADD :
Gradually add flour & milk mixture
BEAT:
Until the consistency of
Whipped Cream
? Ritzy (Mock) Apple Pie
The classic pie, featuring Ritz crackers baked in a golden crust,
is perfect for the holidays!.
Pastry for two-crust 9-inch pie
36 RITZ Crackers
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1!. Roll out half the pastry and line a 9-inch pie plate!. Place
cracker crumbs in prepared crust; set aside!.
2!. Heat water, sugar and cream of tartar to a boil in saucepan
over high heat; simmer for 15 minutes!. Add lemon juice and peel;
cool!.
3!. Pour syrup over cracker crumbs!. Dot with margarine or butter;
sprinkle with cinnamon!. Roll out remaining pastry; place over pie!.
Trim, seal and flute edges!. Slit top crust to allow steam to escape!.
4!. Bake at 425 F for 30 to 35 minutes or until crust is crisp
and golden!. Cool completely!.Www@FoodAQ@Com